|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11 Handsinks may only be used for handwashing.-Pf Observed glove pieces in handsink upon entering facility. CDI - PIC removed pieces from handsink. |
|
13
|
0
|
Food separated and protected |
No |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over kids drinks. Lip contact surfaces exposed to potential contamination. CDI - Employee reorganized to correct storage order. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed lettuce on make line cold holding at 45F. PIC stated lettuce was cut a few minutes prior, and lettuce is for immediate service so it will be used within 4 hours.
Observed hot salsa in walk in at 43F. CDI - Left hot salsa to cool in walk in. Salsa will also be used within 4 hours of prep.
REPEAT. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed knives, plastic lids, and metal pans stored wet after cleaning and sanitizing. |